Apple and Pear Strudels
Baking and Desserts | German cuisine
⏳ Time
1 hour
🥕 Ingredients
14
🍽️ Servings
10
Description
Do not roll the dough tightly; it's better to use both hands along the entire length. This will ensure better quality and nothing will tear. Melt the butter and brush the strudel every 20–30 minutes. Otherwise, it dries out, which is noticeable. Do not overbake, or it will crack. I brushed it once or twice. After cooking, let it cool for 15–20 minutes. I add nuts, firstly, for flavor, and secondly, for crunch. Because without nuts, it will be too soft, so to speak. Ice cream will make the taste even better. If you like raisins, you can add them to the strudel. On average, there are about 5 pieces per strudel. Butter (I use 50 g, although for chocolate it’s little, and for plain it’s a lot, but it doesn’t matter — 50 g), 1.5 tablespoons of vegetable oil — for the plain strudel, and sugar.
Ingredients
- Wheat Flour - 2 cups
- Chicken Egg - 1 piece
- Water - 3 fl oz
- Butter - 1.8 oz
- Vegetable Oil - 1½ tablespoons
- Cocoa Powder - 0.7 oz
- Salt - a pinch
- Ground Cinnamon - 2 teaspoons
- Pistachios - 1 tablespoon
- Chopped almonds - 1 tablespoon
- Sugar - 1 teaspoon
- Vanilla Ice Cream - to taste
- Apple - 3 pieces
- Pears - 3 pieces
Step by Step guide
Step 1
Put water on the stove and melt the butter in it (do not boil). Set aside to cool.
Step 2
When the water cools, mix the egg with salt, but do not whisk too much.
Step 3
Once the water has cooled, add the egg and mix. For different strudels, it’s advisable to divide the resulting liquid in half right away.
Step 4
If making two different strudels, prepare two bowls with flour (one cup of flour in one, and another cup of flour with cocoa in the other).
Step 5
To the liquid prepared for the plain strudel, add vegetable oil. Pour into the flour and mix. The dough should be oily, whether for the plain or chocolate strudel. It should hold its shape well and not stick to your hands. It may be necessary to add more flour.
Step 6
The dough is ready; cover it with a bag and leave it on the table for 30 minutes.
Step 7
While the dough 'rests', chop the apples and pears. Cut them into cubes (preferably cubes — it's tastier and more convenient). Then place them in different bowls, adding a spoonful of cinnamon to both the apples and pears. Add the nuts. And add a little sugar to the apples. Mix well.
Step 8
Preheat the oven to 180–392°F.
Step 9
Now, in my opinion, the most challenging part. Start rolling out the dough. Essentially, the dough is oily, so it shouldn't stick to the table. If there are any concerns, you can grease the table with sunflower oil.
Step 10
Roll out the dough. Make it as rectangular as possible. The thickness should be 1–2 mm; if it's thinner, it will crack and juice will spill, if thicker, it won't bake properly. Place the mixture of apples/cinnamon/nuts, leaving a 3–4 cm margin from the edges.
Step 11
Roll it up, tucking in the two edges and rolling carefully. Many roll it on tablecloths to make it easier to roll into a strudel afterward. But I managed well with my hands. The length of the strudel — after rolling — should be comparable to the longer side of the baking tray.
Step 12
Do the same with the second one and place it on the baking tray, seam side down, which is either greased with oil or lined with parchment paper.
Step 13
Bake in the oven for about 50 minutes (it took me up to 1 hour and 30 minutes).
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